Mrs. S.T. Rorer

“ As meat is the most costly and extravagant of all articles of food, it behooves the housewife to save all left-overs and work them over into other dishes. The so-called inferior pieces--not inferior because they contain less nourishment, but inferior because the demand for such meat is less--should be used for all dishes that are chopped before cooking, as Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and various dishes where a sauce is used to hide the inferiority and ugliness of the dish. We have no occasion here to spend money on good looks. ”

“ An exceedingly satisfactory way is to brown them quickly over a hot fire, then put the pan in the oven and allow them to cook for five minutes. Dust with salt, season with a little butter and pepper, and send to the table on a very hot dish; or serve with brown or tomato sauce. If they have been cooked over the fire, or in the oven, put a tablespoonful of butter into the pan in which they were cooked, add a tablespoonful of flour, a half cup of stock, and a half cup of strained tomatoes. When boiling, add a teaspoonful of salt, a dash of pepper, and pour over the steaks. ”

“ Chop sufficient cold cooked meat to make one pint, season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half cup of stock or water, two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire; when hot, add to it the meat; take from the fire and stir in carefully two well-beaten eggs. Put this in greased custard cups, stand them in a baking pan half filled with boiling water, and bake in a moderate oven fifteen or twenty minutes; serve with tomato sauce or sauce Béchamel. ”